In a medium saucepan, melt the butter over low heat.,Wrap the oregano in a small piece of cheesecloth. Tie the sachet with cotton string, and set in the butter.,Simmer until the butter separates into a clear, golden liquid and a milky sediment, 25 to 30 minutes.,______,Discard the milky sediment and oregano sachet.,Transfer to a hot sterilized glass jar.,Add the salt and mix until dissolved.,Cover and let stand in a cool place until the mixture becomes pungent, 1 to 2 weeks.,Drain any liquid from the jar and refrigerate the butter.,Use within 6 months.